Ingredient 6 persons
• 1 chicken, skin-on, jointed
• 1 fresh hot chili
• 3 garlic cloves, crushed
• 1 sprig of rosemary
• 4 ripe fresh tomatoes
• 270ml of white wine, (1 glass)
• 6 tablespoon of extra virgin olive oil
• 20 green and black olives
• table salt
To begin, place a stainless steel pan over a medium heat with 6 tablespoon of the olive oil, chili and garlic. Pan-fry the chicken in batches (without overcrowding the pan), browning all over.
When all of the chicken has been browned, set aside and cover.
Pour the white wine into the pan and deglaze, scraping any meaty residue from the bottom of the pan. Allow to simmer for 5 minutes, then set the reduction aside.
Add the chicken pieces to the pan with the chopped fresh tomatoes, the olives and fry for 5 minutes over a medium heat
Increase the heat and add the white wine reduction. Cook for 5 minutes.
Place a lid on the pan and gently stew the pollo alla cacciatora over a low heat for 1 hour
Season with salt.
We strongly suggest to pair it with our 2013 Chianti Classico Vigna di Bufati Gran Selezione